I have 291 cookbooks and a majority of them I haven’t cooked from. I subscribe to about 20 daily emails of recipes and cooking blogs, which is where I get most of the recipes I make. What is the use of having 291 cookbooks if I am not going to use them? So this is my challenge, to cook at least one recipe a week from a different cookbook until I have used all of my cookbooks. On this blog I will share the one new recipe I make from my cookbooks as well as other recipes I make on a daily basis.

Tuesday, December 18, 2012

Pesto Crusted Rack of Lamb

Phil is going to be out of town the next couple of days and then we are going to Iowa for Christmas so I wanted to make a nice dinner for our last night alone before the holidays. I have been wanting to make a rack of lamb for a while now. I have seen several recipes for herb crusted rack of lamb and they all looked so good. I found this recipe from the newest Fine Cooking magazine. I really like this magazine because it has a lot of fancier recipes, but they are easy to make. I found a small rack of lamb at our local grocery store and the bones were already frenched. I think that is makes them look so much fancier when the bones are bare. The lamb came out amazing. Very tender and flavorful. I was really worried I would either way under cook or way over cook it. We have an oven thermometer that stays inside while it is cooking and alerts us when the meat reaches our desired doneness. The thermometer has been some of the best money we have spent because every cut of meat we have made with it has come out perfect. I would definitely suggest getting one, especially if you like to roast meats.